Punjabi Aloo Paratha Recipe

Ingredients

1. 1 extra large potato or 2 medium potatoes/aloo
2. 1 green chili, finely chopped
3. 1/2 tsp carom seeds or ajwain
4. 1/4 tsp punjabi garam masala powder or regular garam masala powder
5. 1/4 tsp red chili powder or 1/2 tsp kashmiri red chili powder or deghi mirch
6. 1 tsp dry pomegranate seeds
7. 1/2 tsp chaat masala powder (optional)
8. Salt as required
9. 2 cups whole wheat flour/atta
10. 1/4 tsp salt
11. 1/2 tsp oil (optional)
12. Water as required
13. Oil or ghee as required

Preparation Steps

1. First mix the flour with salt and oil.add water and knead to a smooth and soft dough.cover and let the dough rest for 15-20 minutes.boil the aloo or potato in a pressure cookerwhen slightly hot or warm, peel and mash the aloo with a fork or masher.lightly, roast the pomegranate seeds on a tava or small pan.take these lightly roasted pomegranate seeds in a mortar-pestle and crush them to semi fine powder.add the pomegranate or anardana powder, garam masala, red chili powder, chaat masala, green chilies and salt to the mashed potatoes.mix uniformly.taste the aloo stuffing and add more of the spices or salt if required.take two small or medium balls from the dough.on a dusted floor, roll the balls into small circles.place a few tbsps of the filling on one of the dough circle.keep in mind that the filling should not be too less or too much.sprinkle some flour on the filling

2. This helps in absorbing the moisture and when rolling, the paratha does not break or tear.lightly sprinkle some wheat flour and roll the aloo paratha gently into a diameter of 6-8 inches.place the stuffed aloo paratha on a hot tava or griddle.when one side has slightly browned, flip the paratha.spread or brush some oil on the browned side.flip again and brush oil on the other side.flip once or twice, till you see golden spots on the aloo paratha and they look crisp and well cooked.serve the aloo paratha hot with yogurt, mango pickle or lemon pickle topped with some butter.